Ingredients
- ¾ pound lean ground beef
- 1 tablespoon taco seasoning
- ½ cup yellow onion, chopped
- ½ cup red bell pepper, chopped
- ½ cup green bell pepper, chopped
- 1 can (10 ounces) diced tomatoes with green chiles
- 1 ½ cups beef broth
- ½ cup milk
- 8 ounces macaroni or other small pasta
- 1 cup shredded Mexican blend cheese or Monterey Jack
Instructions
- Heat a large, deep skillet over medium-high heat.
- Add ground beef and taco seasoning, cooking until browned and crumbled.
- Stir in chopped onion and bell peppers; cook until softened.
- Add diced tomatoes and beef broth; bring to a boil.
- Stir in the pasta, making sure it’s submerged. Reduce heat to medium-low, cover, and cook until pasta is almost tender, stirring once.
- Add milk and continue cooking until pasta is al dente and most liquid is absorbed.
- Remove from heat and stir in shredded cheese until melted and creamy.
- Serve hot and enjoy!
Notes
- Use ground turkey or black beans for a lighter or vegetarian version.
- Swap bell peppers for corn or jalapeños for variety.
- Try different pasta shapes like shells or rotini.
- Add a splash of broth or milk when reheating to keep it creamy.
- Top with sour cream, avocado, or green onions for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Halal
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 430
- Sugar: 5g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg
